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Vegetable Soup Recipe

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This recipe for Vegetable Soup, by , is from The Next Generation , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nicole Varella

Category:
Category:

Ingredients:  
Ingredients:  
1 beef chuck roast (2 1/2-3 lbs.)
4 quarts (16 cups) water
1 cup pearl barley
1 1/2 cups chopped onions
1 1/2 cups chopped celery
1 tablespoon salt
1 teaspoon pepper
1 can (28 oz) tomatoes with liquid, cut up
1 1/2 cups chopped carrots
1 bag (16 oz) frozen mixed vegetables
1/4 cup fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon garlic salt

Directions:
Directions:
Combine ingredients in a large stock pot. Bring to a boil, reduce heat and simmer for 1 hour and 15 minutes or until meat is tender. Remove meat; cool. Cut into bite-sized pieces. Skim fat from broth. Add beef; bring to a boil. Reduce heat, cover and simmer for 45 minutes or until vegetables are tender.

Number Of Servings:
Number Of Servings:
15-20
Personal Notes:
Personal Notes:
Great for large crowds- or freeze leftovers and use as needed. (Taste of Home Magazine, Feb.-Mar. '95)

 

 

 

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